Learn how to make candied yams for your next family meal, it’s so simple! This candied sweet potatoes recipe is easy and delicious!
Candied Yams Recipe
This candied yams recipe is the easiest way to make a classic holiday side dish. Put this amazing recipe together for Thanksgiving or Christmas and you’ll soon find there’s none left – it’s THAT good.
There are always those traditional dishes that the older folks in your family just seem to know how to make by heart. It’s like they’re born with the knowledge! And most of the time they pass these recipes on by word of mouth, never writing it down. So, of course, every so often the knowledge is lost, or you’re just not in contact with anyone who remembers.
How to make candied yams seems to be one of those traditional bits of knowledge I’m talking about. Your parents and grandparents, not to mention your aunties and uncles, probably all knew how to make candied yams. You might have great memories eating them as a kid at the holiday dinner table!
Sometimes, though, you can’t ask your relatives about the recipe for whatever reason…or when you try the recipe they give you, it comes out terrible. Been there, done that, y’all!! That’s why I think this candied yams recipe is a total lifesaver.
It’s simple, yes, and quick, and I’m sure some of you may think it’s too easy to put on this blog! And that’s okay…but some folks may need to know how to prep candied yams for the holidays, just like they remember eating with their cousins. That’s why I’ve put up this recipe today!
Candied Yams Recipe
- cans of yams
- brown sugar
- butter
- vanilla extract
- salt
Recipe Note
You can double, triple, etc this recipe. Great news if you have an army to feed in the holidays!!
For those on certain diets
While I have never prepared this dairy-free, I have heard that the dish still works well if you use olive oil instead of butter. If you need a sugar-free variation, I’ve seen that honey works well instead of brown sugar, but, again, I’ve never tried it. If you put together a version of this dish with substitutions, please tell me about it in the comments!
How To Make Candied Yams
- Preheat oven to 400 degrees F.
- Strain off yams and place then into a small baking dish.
- Cut up 1 stick of butter into small chunks and sprinkle them throughout the baking dish.
- Sprinkle brown sugar and salt over the yams and butter.
- Drizzle vanilla extract over the yams and butter.
- Place dish in the oven and bake for about 25-30 minutes or until yams are soft.
Candied Yams Recipe: Q&A
Something on your mind about these candied yams? Curious about how to make them better, or just how to make them right? I can help! Here are some questions I’ve collected over time (and their answers, of course).
Do you have any suggestions for add-ins?
I like the recipe as-is…BUT…if you need more to throw in, I don’t blame you! Candied yams are JUST that good. I suggest:
- Cinnamon
- Allspice
- Clove
- Cayenne pepper
- Raisins
- Maple syrup
- Walnuts
- Nutmeg
- Marshmallows
Not all at once, of course. That may be a mess! ? Choose a few and see what you like.
Can you make these in advance?
I wouldn’t! I especially wouldn’t freeze them because they’ll become watery when you heat them back up again. This is unfortunately just one of those recipes you have to be ready for!
Can you use fresh yams or frozen yams as opposed to canned yams?
Yes, it should turn out the same! I just use canned yams because it’s the most convenient and you may find it the most convenient, too. The taste should still be the same!
Should I use light or dark brown sugar?
Either is fine!!
How did you like this recipe
Tell me your thoughts about this holiday classic. Did you like it? Not so much? Do you have any questions for me? Remember to leave a comment down below with your thoughts and I’ll try to answer where I can!
Other recipes you may enjoy
Candied Yams Recipe
Ingredients
- 2 cans yams 15 oz. each
- 1 cup brown sugar
- ½ cup butter 1 stick
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees F.
- Strain off yams and place then into a small baking dish
- Cut up 1 stick of butter into small chunks and sprinkle them throughout the baking dish.
- Sprinkle brown sugar and salt, as well as drizzle vanilla extract over the yams and butter.
- Place dish in the oven and bake for about 25-30 minutes or until yams are soft.
Notes
- You can double, triple, etc this recipe. Great news if you have an army to feed during the holidays!!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I make candied sweet potatoes every Thanksgiving ,but I learned to make them differently. In a saucepan, I add the juice from the can and the brown sugar, no butter . . I boil until it thickens then add the potatoes last and toss to coat and leave in to heat them up. Done!
Why comment if you aren’t making the recipe. Get your own blog.
You big silly@
Cease and desist!
Well, dang!
I was wondering the exact same thing.
Thank you for the saucepan version. My oven maybe full and I like the idea of thickening the syrup/sugar first.
I have never used can yams before. Do you use yams in syrup? What brand?
yes, yams in syrup – any brand will work.
Found your recipe by googling candied yams, and I am excited to try out your recipe. Thank you for sharing. This is my first time making my Thanksgiving meals at my house. I’m excited.
I like the coating to be really thick not runny. Is this recipe like that? If not do you know what I can do to make it really think?
In order to thicken the coating, it takes 2 hours @ 400 degrees. Used brown and white sugar, butter, pineapples with juice and orange extract. Pancake syrup will also work.
Less syrup juice and butter just add as you go
I made this recipe a few hours ago, THEN I found your recipe! I also used pumpkin spice, pineapple n Mallows. Cant wait till tomorrow! HAPPY THANKSGIVING
Happy Thanksgiving to you too, Patty!
Do you use a 9×9 dish or 8×8? Thanks.
Either or will work!
These turned out great. TY I did add marshmallows to the top.
Hi – just stumbled upon this recipe and i always make canned yams for Christmas But i wanted to jaz them up. Can this be made the night before or early morning’thanks
You can absolutely make them the night before or early in the morning. You can either bake them and reheat them – OR just assemble everything into the casserole dish, cover and refrigerate it until a little bit before you’re ready to bake it. Let the dish sit out on the counter for 30-45 minutes to come to room temperature before baking as directed (so the casserole dish doesn’t break, if applicable).
Can I put the ingredients together 3 days ahead and then cook the day of?
That should be fine. Just remember to set the dish out about 30-45 minutes before you plan on baking the yams so it comes to room temperature and doesn’t break. Enjoy!
hi I stumbled upon this recipe – can this be made the night before and reheated or do you recommend making it same day andcan be reheated
thank you
You can definitely make this ahead and reheat it – or you can assemble the casserole and refrigerate it until shortly before baking. Remove the dish from the refrigerator about 30-45 minutes before you want to bake it so the dish comes to room temperature and doesn’t break – then bake it as directed in the recipe. I hope this helps!
This year was my first time cooking Thanksgiving dinner and I found this recipe. It went over so well that it was the 1st thing that was asked for when I was planning Christmas dinner! Today I’m going to try adding some cinnamon and cardamom! Thanks so much for the recipe, it’s already become a fast favorite!
This was absolutely wonderful. I did just one variation which is I peeled and boiled the yams first, then chopped them into chunks rather than drain the can. I also added 1/2 tsp cinnamon to the butter, brown sugar, vanilla mixture. The longer you bake this the more the edges of the potatoes get carmelized. At the very end I topped it with marshmallows and broiled it for a minute or two. It was so yummy! In response to the author suggesting olive oil instead of butter for those looking for a vegan option, I do love sweet potatoes baked with olive oil and rosemary however I would suggest coconut oil because it is already mildly sweet and in my mind, would blend very well with the other flavors.
Can you use white sugar?
You probably can, although I’ve never tried. If you try it this way, I would love to hear back in case anyone else has the same question.
I used white sugar last year, and I’m pretty sure my mom used white sugar always (I grew up on this exact recipe). They were wonderful. This year I used a combination of both. Still wonderful!
I use some white sugar with my brown sugar to get that thicker sauce. Also I boil sweet potatoes until I can just get a fork into them, drain and cool. Then peel them and slice into 1/2-3/4 inch slices. I also use vanilla extract, cinnamon, nutmeg, and some cloves. I get asked all the time if I am bringing the sweet potatoes 🍠❤️👍
Can this be made in crock
Pot for easily transporting and keeping warm? How long would you cook if possible?
When I was a small boy my mother taught me how to make candy jams, however, she would always top them with marshmallows then put them back in the oven for 10 to 15 minutes to lightly brown the tops. I personally prefer Bruce’s yams but any good brand works well.
Thanks for this! I always melted the butter with the sugar and vanilla with some cinnamon and poured it over. I am going to skip this step and follow what you do. One less dish. I also add some of my fresh made cranberry sauce to it and sometimes some roasted pecans. You kind of can’t mess it up. Happy thanksgiving and all the holidays.
Hi, any changes to the recipe if you use fresh sweet potatoes?
I’m wondering the same! Did you do this? Any tips?
Can I freeze it after I bake it? It’s only me and the large can of yams. Thank you.
Which size canned yams should be used for this recipe??
I use 2 giant cans of Bruce’s. I’m not sure of the ounces. But we have big appetites and love leftovers! One large can will easily feed a family of 2-4.
I want to use fresh sweet potatoes for this recipe. Can you cube and pre-bake them? Time, temperature? And then assemble into casserole and finish baking them off with the topping?
I know this comment was several years ago but I make this recipe ONLY using fresh and I also make it on top of the stove where it cooks at its own pace and easier to watch! I just cut them into chunks, add the butter and the brown sugar and let them bubble up and cook in all that goodness till done. If you put them into a dish when they are done it is very easy to warm them up later.
Did you do this? Any tips for fresh ones? Thanks!
So I am recently gluten free ( and can’t have cinnamon or pumpkin 😢) so this recipe I know by heart. I love the fact that it’s so simple and delicious! It’s a great alternative for pumpkin pie (for me at least). Thanks for the post!
Great recipe, however I did feel that it was too much butter. Mine just came out soupy and when it cooled you there were thick parts of butter. I also felt that the vanilla could be skipped (personal preference). Will try again with some tweaks.
Texture is everything to me when it comes to food. I found it best to use fresh yams and not canned. Clean whole yams and boil the yams with skin on just until tender enough to peel the skin off. Peel and slice then follow this recipe. Canned yams, depending on what brand, can be mushy and fall apart. Fresh yams can be cooked a little longer to absorb the full flavor. Yum!
This recipe is just what I was looking for!! Most recipes call for mashed sweet potatoes. Yuck… have used a different recipe in the past but am glad to have found this one. Merry Christmas all!!
I made these last week and they were swimming in butter. I may have made a mistake last week. So I poured off the butter and added some white sugar, popped them back in the oven and they were great. Today I am going to try your recipe again with less butter and see if that will give me the desired consistency and taste. Thanks for the recipe.
This tasted just like the candied yams my mom used to make when my brother and I were kids. It is one of the few recipes I did not learn from her or get written down. These were just as delicious as I remembered. We made this for Thanksgiving dinner and it was like having a small part of my mom back. Thank you so much for sharing this recipe!
I made these for the first time…. Absolutely delicious. Thank you